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Two-toned Strawberries and Cream Gelatin Molds
This dessert was created especially for fans of strawberries, especially those that love them with sour cream and brown sugar. These attractive individual desserts are easy to make, and can even be made up to 48 hours in advance. If you do not have individual molds, use champagne glasses, or dessert dishes, or a 4 cup mold.
1 8-serving sized box strawberry gelatin
1 1/2 cups boiling water
3/4 cup cold water
3/4 cup sliced strawberries
1 cup sour cream
1 tablespoon brown sugar
Place the gelatin in a medium bowl. Add the boiling water and stir for two minutes, or until dissolved. Remove half of the gelatin to a small bowl and add the 3/4 cup water. Place in the smaller bowl in the refrigerator, but leave the larger bowl at room temperature, preferably in a warm spot. Chill the smaller bowl for 30 minutes. Mix the strawberries into the cold gelatin. Carefully spoon the cold gelatin into eight 1/2 cup molds. Place in the refrigerator and chill for 10 minutes. Add the sour cream and brown sugar to the medium bowl and beat until well mixed. Top the gelatin with the sour cream mixture, and spread until smooth. Refrigerate for at least 5 hours, or until set. Before serving, carefully unmold the gelatin by dipping the molds into warm water and turning onto a serving plate.
Makes 8 servings.
Preparation Time: 15 minutes
Cooling Time: 6 hours
Total Time: 6 hours, 15 minutes
This recipe is part of the Christmas Ham Dinner Menu.
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